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Mini Cappuccino Cheesecakes

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    Source: www.foodchannel.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B9, B12
    MineralsChromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 chocolate wafer cookies, crushed (1/4 cup)

    2. 2 containers (8 ounces each) fat-free soft cream cheese

    3. 1 package (8 ounces) reduced-fat cream cheese, softened

    4. 2/3 cup sugar

    5. 1/4 cup fat-free (skim) milk

    6. 2 tablespoons Gold Medal all-purpose flour

    7. 2 teaspoons vanilla extract

    8. 3 egg whites

    9. 2 tablespoons sugar

    10. 1 tablespoon plus 2 teaspoons instant espresso coffee (dry)

    11. 1 tablespoon sugar

    12. 1/8 teaspoon ground cinnamon

    13. Baking cocoa, if desired

    Instructions Jump to Ingredients ↑

    1. Heat oven to 300°F. Spray 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.

    2. Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla extract and egg whites until almost smooth.

    3. Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.

    4. Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa.

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